Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C

Necidová, Lenka; Buršová, Šárka; Ježek, František; Haruštiaková, Danka; Vorlová, L.; Golian, Jozef

doi:10.3382/ps/pez378

Cited by 14 publications

(12 citation statements)

References 19 publications

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“…The sensory quality of the LEW was scored from four aspects: taste, status, odor, and color. The assessment methods referred to a previous article with a slight modification [25], and a description of each level is shown in Table 1. The sensory assessment group consisted of 10 teachers and students who were trained in egg sensory analysis.…”

Section: Measurement Of Sensory Qualitymentioning

confidence: 99%

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.

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Section: Measurement Of Sensory Qualitymentioning

confidence: 99%

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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“…Tidak adanya perbedaan dapat disebabkan umur produksi ayam dan kandungan protein pada ransum. Necidová et al (2019), mengemukakan bahwa massa atau bobot telur ayam sangat ditentukan oleh bangsa ayam, nutrisi berupa protein dalam ransum, serta umur ayam. Rataan indeks telur ayam petelur mencapai indeks 74,41±2,81 % untuk bentuk telur yang ideal dapat mencapai persentase 73,68 % (Setiawati, Afnan, & Ulupi, 2016).…”

Section: Kualitas Telur Indeks Telurunclassified

Efek Suplementasi Tepung Daun Kelor (Moringa oleifera) terhadap Performa Produksi dan Kualitas Telur Ayam Petelur

Hadrawi¹,

Pitres²,

Basri³

2022

J. Sains Tek. Peter.

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Daun Moringa oleifera adalah bagian yang paling bergizi, menjadi sumber penting vitamin B kompleks, vitamin C, pro-vitamin A, vitamin K, mangan, dan protein di antara nutrisi penting lainnya. Penelitian ini bertujuan untuk mengetahui respon ayam Lohmann Brown yang diberi ransum tepung daun kelor terhadap performa produksi dan kualitas telur ayam petelur. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan dan tiga ulangan, masing-masing ulangan menggunakan enam ekor ayam Lohmann Brown umur 39 minggu. Empat perlakuan pakan tersebut adalah: pakan komersial tanpa suplementasi daun kelor (diet basal; kontrol; P0); P1 (diet basal + 4 % tepung daun kelor); P2 (diet basal + 6 % tepung daun kelor; dan P3 (pakan basal + 8 % tepung daun kelor). Variabel yang diamati meliputi performa produksi yaitu konsumsi pakan, konversi pakan, hen day, dan kualitas telur yang terdiri dari bobot telur, indeks kuning telur dan Haugh unit (HU). Hasil penelitian menunjukkan bahwa konsumsi pakan yang disuplementasi tepung daun kelor berpengaruh nyata (P<0,05), sedangkan terhadap konversi pakan, bobot telur, hen day, indeks kuning telur, dan HU tidak berpengaruh nyata (P> 0,05). Suplementasi tepung daun kelor pada pakan dengan level 4 % hingga 8 % dapat menurunkan konsumsi pakan ayam petelur tetapi tidak mempengaruhi kualitas telur yang dihasilkan.

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“…Terdapat dua (2) bagian utama yaitu kerabang yang memiliki ketebalan sangat kecil (tipis) dalam bentuk membran disintesis di isthmus serta lapisan yang agak tebal dan keras disintesis di uterus (Necidová et al, 2019).…”

Section: Ransumunclassified

“…Kemungkinan fenomena ini di sebabkan oleh beragamnya variasi umur ayam yang digunakan dalam penelitian ini. Hal ini sesuai dengan (Necidová et al, 2019) mengemukakan bahwa massa atau berat telur ayam sangat ditentukan oleh bangsa ayam, nutrisi berupa protein dalam ransum, serta umur ayam. Kualitas telur juga dipengaruhi yang digunakan juga sangat dipengaruhi oleh lama simpan telur sebagaimana dilaporkan oleh (Kamaruddin et al, 2020).…”

Section: Berat Telurunclassified

Karakteristik Telur Berdasarkan Umur Ayam dan Ransum yang Diberikan

Abbas¹,

Paly²,

Rifaid³

2021

J. Ilmu Peternak. dan Vet. Trop. (Journal Trop. Anim. Vet. Sci.

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Abstract This study aimed to observe the properties of eggs produced based on laying age and different feed compositions. This research was conducted in September 2017 at Cahaya Mario Group Farm, Puncak Mario, Sidenreng Rappang Regency, South Sulawesi. The materials used in this research were; 45 Lohman-strain layers, a digital scale with 0,001 g sensitivity, calipers, needle scales with 0,1 g sensitivity, buckets, feedlots, water containers, plastic bags, plates, and cleaning tools. Randomized Block Design was applied in this work which consisted of 3 different feed types and 3 different age groups of layers with 3 replications. The parameters measured in this study consisted of the egg's exterior and interior qualities. Based on statistical analysis, feed types and age groups showed no significant effect on the external quality of the eggs namely the egg’s shell thickness as well as no significant effect on eggs weight. The egg’s shell thickness varied from 0.42 to 0.44 mm. Interior quality, especially yolk color, was significantly influenced by age groups. The egg’s viscosity was significantly influenced by different feed types. Keywords: Egg properties; Egg viscosity; Yolk color; Lohman-strain; Layer. Abstrak Penelitian ini bermaksud untuk mengobservasi karaktersitik telur berdasarkan umur ayam dan perbedaan komposisi ransum yang diberikan. Penelitian ini dilakukan di bulan Agustus hingga September 2017 bertempat di Farm Cahaya Mario Group, Puncak Mario, Kabupaten Sidenreng Rappang, Sulawesi Selatan. Materi yang digunakan dalam penelitian ini yaitu : ayam Lohman sebanyak 45 ekor, timbangan digital dengan kepekaan 0,001 g, jangka sorong, timbangan jarum dengan kepekaan 0,1 g, ember, tempat ransum, tempat minum, plastik, piring dan alat kebersihan. Tiga (3) jenis ransum diberikan pada tiga (3) kelompok umumr ayam yang berbeda dengan replikasi sebanyak tiga (3) kali, menggunakan Rancangan Acak Kelompok (RAK). Parameter yang diukur pada penelitian ini terdiri dari kualitas eksternal telur, dan kualitas interior telur. Berdasarkan hasil analisis sidik ragam, jenis ransum yang digunakan dan variasi umur tidak berpengaruh signifikan terhadap kualitas eksternal seperti pada berat telur dan tebal kerabang. Nilai tebal kerabang berkisar antara 0,42 - 0,44 mm. Kualitas interior telur secara signifikan dipengaruhi oleh kelompok umur yang berbeda untuk warna yolk dan terdapat perbedaan signifikan jenis ransum terhadap viskositas telur. Kata kunci : Produksi telur; Berat telur; Viskositas telur; Warna Yolk.

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Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C

Cited by 14 publications

References 19 publications

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

Efek Suplementasi Tepung Daun Kelor (Moringa oleifera) terhadap Performa Produksi dan Kualitas Telur Ayam Petelur

Karakteristik Telur Berdasarkan Umur Ayam dan Ransum yang Diberikan

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